Cascabel chillies are very tasty, fruity and not too spicy. Cascabel chillies, named after their round shape and the rattle sound the seeds make, are usually a great substitute for guajillo or ancho chillies. They are fantastic with tomatillos and a great option when a flavourful salsa with no heat is needed.
-2 garlic cloves
-½ tsp ground cumin
-salt to taste
1 Toast the tomato and garlic cloves in a non-stick pan with no oil. Move them constantly until all sides are charred. Remove the garlic cloves first to avoid burning them.
2 Clean the cascabel chillies under running water to remove any dirt. Remove the stem and seeds too. Place them in a bowl and cover them with boiling water for 15 minutes.
3 Transfer the roasted tomato, garlic cloves, cascabel chillies, tomatillos and ground cumin to a blender and blend until all has been incorporated. Add salt to taste.
4 Add a little bit of oil to a small saucepan and fry the salsa for 5 to 10 minutes on medium-low heat. Adjust seasoning to taste.
- This salsa can be stored in a sealed jar and will last for at least two weeks in the fridge.
- This is a great overall salsa to brighten up any dish. The tomatillo and cascabel are so good together combining their tangy and fruity flavour.
- Thanks to its characteristics, it brings so much colour, texture and flavour to many dishes and can even be used as enchilada sauce, mixed in tomato-based sauces or soups to name just a few.
Cascabel salsa is delicious over grilled cheese, quesadillas, tacos or anything you want an extra kick of flavour and no heat Thanks to the fruity flavour and the tanginess from the tomatillos, this salsa goes with everything.
We served our salsa over grilled halloumi and with a simple lentil salad.
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